Artichoke And Scallop Linguine Recipe

Ingredients

  • 1/4 cup olive oil
  • 1-1/2 teaspoons finely chopped garlic
  • 2 tablespoons finely chopped onion
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 tablespoons finely chopped celery
  • Few springs fresh parsley very finely chopped
  • 3 ounces chablis wine at room temperature
  • 4 medium tomatoes very finely chopped
  • 2 tablespoons clam base
  • 42 jumbo scallops
  • 18 whole canned artichoke hearts drained and quartered
  • 2 pounds linguine cooked al dente
  • Freshly grated parmesan cheese for garnish

Description

ARTICHOKE AND SCALLOP LINGUINE This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Greene Estate In Mesquite, Texas In 1991.

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